Gluten Free Peach and Blueberry Cobbler

Since I am remote blogging from my parents' house while on a little summer get-away to my hometown of Erie, PA (known to some as the BEST place on earth), I need to bake and cook gluten free. Like I said in a previous post, my dad was diagnosed with celiac a few years ago, so ever since wheat of any kind has been a no-no.

Yes, one time after his diagnosis, I unknowingly gave my father a bag of regular pretzels, but we seemed to avert the attack with a home-concocted potion. Random note to those with celiac: one large tequila shot, a heavy dose of Udo's probiotics, and a double dose of Benadryl actually seem to block the consequences of wheat. I think this works for a few reasons -- the benadryl is an antihistamine so maybe this combats the systemic intolerant response to the wheat, the probiotics help regulate your gut flora so they can handle the gluten, and the tequila, well, who the heck doesn't feel better after doing a shot of tequila?! Pure science here, folks, pure science. But seriously, if you're someone that cannot tolerate gluten, you may want to try this remedy if you accidentally consume it.

Anywho, back to the cobbler. This was born out of my dad's never ending lust for sweets, pie specifically, but his inability to have any with a regular crust. Truth be told, cobbler is about 100% easier than making homemade dough and an actual tart, so if you're looking for a quick and dirty pie fix, this is it. Add to the fact that it's gluten free and even if your body can tolerate wheat, feel free to give it a go.

GLUTEN FREE PEACH & BLUEBERRY COBBLER

Preheat oven to 325 degrees.

For the filling:

4 peaches, peeled and cut
1 cup blueberries
2 tablespoons sugar

Toss together the filling ingredients. Place together in a 9 inch deep dish pie dish.

For the topping:

1 cup gluten free rolled oats
1/2 cup all purpose gluten free flour
1/2 cup brown sugar
1 stick butter, softened
1 teaspoon cinnamon
dash of salt

Mix ingredients in a large bowl. You can use a pastry cutter, but I just used my hands to quickly mush everything together into a loose ball of dough. The topping should be crumbly.

Sprinkle on your filling and bake at 325 degrees for approximately 35-40 minutes or until the topping is browned and the filling bubbly.